Zucchini and Corn Cakes

These little gems are inspired by the Zucchini and Corn Cakes served at China Doll, the iconic pan Asian restaurant in Woolloomolloo, Sydney. With crunchy outer and soft cakey centres, they were very more-ish served with Chilli Coriander Sambal. I was bowled away by how good they were and I thought to myself, they shouldn’t be too hard to recreate. And here we are.

While the following recipe is not the original one( it’s probably a closely guarded secret just like the formula for Coke), the taste is pretty close to the ones at China Doll. They are naturally sweet from the corn, lightly spiced with turmeric and paprika and a hint of coriander and dill . If you don’t like either herbs, you can substitute it with any herb of your choice. They are specially tasty dunked in sweet chilli sauce or the spicier sambal and washed down with a cold beverage!

While you’re here, here’s my review of the wonderful China Doll Restaurant in Wooloomooloo.

What you need to make Zucchini & Corn Cakes

• Corn – I use canned corn , 1 each of corn kernels for texture and creamed corn for taste.
• Zucchini – Grated and salted with the excess water squeezed out.
• Fridge Pantry Staples – Self Raising Flour,Egg,Turmeric,Paprika, Salt and Pepper, Chopped herbs of your choice (fresh or dried) and Cooking Oil for frying.

Easy does it..simple

• Grate the zucchini. Sprinkle a teaspoon of salt and set aside for 15 minutes.
• Use a clean tea towel or chux wipes to squeeze out the water, then place in a mixing bowl
• Add the rest of the ingredients to the zucchini and mix everything together.

• Heat oil in a pan on medium heat.
• Drop spoons-full of the batter into hot oil in a pan, about four or more depending on the size of the pan.
  
• Transfer to a plate lined with paper towel when cooked through and golden.
• Serve with sweet chilli sauce or chilli sambal.

Zucchini & Corn Cakes

Recipe by Lola AdeleCourse: AppetizersCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Zucchini & Corn Cakes

Ingredients

• 1 x 125g creamed corn

• 1 x 125g sweet corn kernels

• 3 medium zucchini,grated

• 1 egg

• 1/4 cup self raising flour

• Pinch of turmeric and paprika
  

• Salt and pepper to taste

• 2 teaspoons chopped herbs like dill,parsley or coriander

• Cooking Oil for frying

Directions

• Grate zucchini into a colander over the sink and sprinkle with salt. Set aside for 15 minutes. Place the grated zucchini in a clean tea towel. Bring the edges of the tea towel together and squeeze out the water. Place grated zucchini in a bowl. Add the rest of the ingredients except the cooking oil.
  
• Mix all the ingredients together to form a batter.
• Heat cooking oil in a small pan on medium heat. There should be about an inch of cooking oil.
• When oil is hot, drop spoons full of the batter into the hot oil. Cook until the corn cakes are golden on one side and flip it over to the other side. Cook other side until golden.
• Transfer cooked cakes into a paper towel lined plate. Cook the rest of the batter.
  
• Serve with sweet chilli sauce or chilli sambal.

Notes

• Makes about 16 golf sized golden nuggets